A traditional sardinian cookie with irresistible flavor.
- 1 lb almonds , peeled
- 3 ½ oz walnut kernels
- 1 lb raisins
- 2 cups saba – cooked grape must
Chop the almonds together with the walnuts, then add the raisins.
Mix everything with the saba, or cooked grape must.
Transfer everything to a pan and cook over low heat until the mixture thickens.
Stir while cooking.
Once the mixture is the right consistency, pour it out onto a damp work surface.
Level out the mixture with a spatula.
Use a knife to cut out rhombi or “papassinos.”
Place the cookies on a tray.
Sprinkle with sugar and let dry, covered with another baking dish, for a couple of days.